One-of-a-kind Peaches

This recipe allows you to use the same or different herbs or spices in each small jar. Serve these gourmet peaches with cream as a dessert, garnished with greens as a salad or as an accompaniment to poultry and meat.


  • 13-14 medium peaches, about 3 qt (3 L)
  • 4 tbsp (60 ml) Fruit-Fresh® Fruit Protector
  • 4 cups (1000 ml) water
  • 2 -1/4 cups (550 ml) granulated sugar
  • Sprigs mint, thyme, sage or tarragon; or, cinnamon stick or gingerroot


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Blanch, peel, pit and quarter peaches. As you work, place peaches in a colour protection solution – 4 tbsp (60 ml) Fruit-Fresh® Fruit Proctetor dissolved in 8 cups (2000 ml) water; set aside.
  • In a large stainless steel saucepan, bring water and sugar to a boil. Drain peaches and add to boiling liquid; return to a full boil. Remove from heat.
  • For each jar, use 1 sprig of mint, thyme or sage; or 2 sprigs tarragon; or 1 1/2 inches (4 cm) cinnamon stick; or a 1/4 inch (0.5 cm) thick slice of peeled gingerroot.
  • In a hot jar, place chosen herb or spice. Pack peaches quarter cut-side down into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot syrup to cover peaches to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining peaches and hot syrup.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.